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Clockwise from top: Cardamon rice creme
made with coconut milk and passion fruit
puree; brioche French toast with berries
and candied pecans is what's for brunch; a
fresh batch of Kentucky porch tea.
the shade of Green Pastures' numerous live
oaks. Peacocks, longtime mascots of Green
Pastures, roam the grounds.
Born to parents from southern
Indiana, executive chef Joshua omas
worked in three-Michelin-starred
restaurant Le Bernardin and served as
executive sous-chef at Devi in New York
City when it garnered a Michelin star,
but also operated the popular Chaat Shop
food truck in Austin. It's a background
well-suited to the cuisine that Porter and
Trigger had in mind: mindfully sourced,
rustic American food, Southern-leaning
to reflect Green Pastures' heritage, but
modern and up-to-date with global flavor
influences that reflect Austin's diversity.
Starters such as pimento cheese made
with Irish cheddar and spicy smoked pork
hock gumbo over citrus cauliflower rice
with braised greens share the menu with
rainbow carrots with cashew-chili cream,
arugula and sesame crumble, and a chicken
pate enhanced by pickled shallots, fennel
and apple chutney.
Entrees, largely showcasing Mattie's
wood-fired grill, range from roasted and
fried chicken dishes to seafood (such as
Skuna Bay salmon with grilled chicory,
farro, honey and grapefruit; and ruby red
trout with Sea Island red pea ragout) to
steaks, burgers and tender belly bone-in
pork chops or a basmati rice bowl with
coconut curry sauce. Locally sourced,
sustainably fished, and hormone- and
antibiotic-free are watchwords, here, and
vegetables abound.
e former restaurant was known for
its fabulous brunch. Mattie's is carrying on
this tradition as well. e weekend midday
menu kicks off with buttermilk biscuits
with guava butter, which has fast become
a signature item. Brunch entrees echo
Mattie's Southern accent, with dishes such
as fried chicken eggs Benedict; eggs, bacon
and grits with Steen's cane syrup; and
brioche French toast with candied pecans
and bourbon-maple syrup.
La Corsha Hospitality Group's
beverage and wine directors, Jason Stevens
and Paula Rester, oversee the libations
turned out in the revamped bar and lounge
space nestled on the second floor. Kentucky
porch tea, the Green Pastures julep and the
1965 milk punch pay tribute to tradition,
updated for modern tastes. No doubt, both
progressive Mattie Faulk and Martha Faulk
Koock would approve.
Mattie's is close to some of Austin's
best hotels, such as the Hotel Saint Cecilia,
South Congress Hotel and Hotel San José.
And soon you'll be able to sleep right on
Green Pastures' site. e team plans to open
a 99-room boutique hotel, e Faulk, on
the grounds in mid-2018. Given their track
record, it is sure to be exquisite.
MATTIE'S AT
GREEN PASTURES
8121 W. Live Oak St.,
512.444.1888,
mattiesaustin.com
Starters, $7-$14;
entrees, $18-$32; sides, $6-$9
Tues.-Sat., 5-10
pm
Sat.-Sun, 11am-2pm
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